Jam and crumble cheesecake
Ingredients
For base
- 100 g cream crackers cookies
- 50 g fresh butter
- 30 g brown sugar
For cream
- 750 g cream cheese
- 150 g powdered sugar
- 3 eggs
- lemon zest
For crumble
- 140 g cream crackers cookies
- 75 g brown sugar
- 110 g fresh butter
- 30 g all-purpose flour
Additional: 200 g jam (preferably strawberry or forest fruits)
For gluten-free version, cookies and flour should be gluten-free as well.
It is a cheesecake baked in the oven.
It doesn’t contain heavy cream and gelatine since it’s baked.
A different and delicious version. Try it!
In this recipe i present the fully version with strawberry jam.
Attention though!! In recipe’s nutrition information jam is not included.
Method
Start with the base.
Shred the cookies and add the butter and sugar.
Mix well and spread the mixture in a lined with parchment paper baking pan.
Preheat oven to 160C degrees.
For the cream.
Beat the cream cheese and sugar in a mixer using the whisk attachment and add the eggs one at a time and the lemon zest.
Spread the cream on the base and bake for 40 minutes (160C degrees).
For the crumble.
Pulse all the ingredients together in mixer.
Refrigerate to cool.
Remove the cheesecake from oven and set aside to cool.
Sprinkle with some crumble trying to be in small pieces.
Spread the jam to cover its surface.
Add the rest crumble in pieces so to cover cheesecake’s surface.
Bake again for 25 minutes until golden.
Let it cool.
Nutritional information per 100 g
Energy / calories: 365 kcal
Proteins: 8.7 g
Carbohydrates: 29.37 g
Fat: 24.01 g
*nutrition information without jam
